🍅 Fried Green Tomatoes (Crispy Southern Style)
Golden on the outside, tangy-tender inside—this is that classic Southern crunch you’re craving.
Ingredients (serves ~4)
3–4 green (unripe) tomatoes, sliced ¼-inch thick
1 tsp salt + ½ tsp black pepper
1 cup buttermilk (or milk + 1 tbsp lemon juice)
1 large egg
½ cup all-purpose flour
½ cup cornmeal (or fine cornmeal for extra crunch)
½ cup breadcrumbs (optional, makes them extra crispy)
½ tsp paprika
½ tsp garlic powder
Pinch cayenne (optional heat)
Neutral oil for frying (vegetable, canola, or peanut oil)
Quick Prep
Slice & season
Slice tomatoes, lightly salt both sides, and let them sit 5–10 minutes. Pat dry (this helps crisp them up).
Set up dredging station
Bowl 1: flour
Bowl 2: whisk buttermilk + egg
Bowl 3: cornmeal + breadcrumbs + paprika + garlic powder + cayenne + pepper
Bread the slices
Flour → dip in buttermilk → coat in cornmeal mix. Press gently so it sticks.
Fry
Heat ½ inch oil in a skillet over medium heat (about 175–180°C / 350–360°F).
Fry in batches 2–3 minutes per side until deeply golden.
Drain & finish
Transfer to a rack or paper towels. Sprinkle with a little salt while hot.
Dips That Slap (pick one)
Comeback sauce: mayo + ketchup + a little hot sauce + lemon
Garlic aioli: mayo + grated garlic + lemon + pinch salt
Ranch or remoulade if you’re feeling fancy
Pro Tips for Max Crunch
Don’t crowd the pan – it drops the oil temp and makes them soggy.
Use a rack instead of paper towels if you want them to stay crisp longer.
Air-fryer option: spray breaded slices with oil, cook at 200°C / 400°F for ~8–10 min, flipping halfway (not identical to fried, but still tasty).
Want a spicy Nashville-style version or a gluten-free twist next?
